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Double Pork Loin Roast with a Demi-Glace and Pan Seared Apples
Low Sodium and Gluten Free Instant Demi-Glace Sauce Mix
Ingredients
|
For the roast: |
| 150 mL |
Inspiration Condiment Mix for Meat |
| 1 |
Double Pork Loin Roast, boneless, tied (Premier Meats code 91300) |
|
For the sauce: |
| 6.25 L |
Luda H Low Sodium, Gluten Free, Instant Demi-Glace Sauce Mix (prepared according to package directions) |
| 150 mL |
Canola Oil |
| 12 |
Golden Delicious Apples, cored, peeled and each cut into 8 wedges (or frozen apple wedges that have been unthawed and drained, 2-3 wedges per portion |
| 750 mL |
Apple Juice |
| 200 mL |
Chives, thinly sliced |
| To taste |
Salt & Pepper |
Preparation
Season the pork loin roast with the Inspiration Condiment Mix for Meat. Cook slowly in a 300°F oven (“Alto Sham” or “Combi” style oven will give excellent results) until the core temperature reaches 80°C. Reserve at a holding temperature until ready to slice and serve (keep the roasting pan for deglazing). In the same roasting pan, at medium-high heat, colour all the apple wedges using the canola oil. Remove the apples and cool by spreading out on a baking sheet pan to prevent the apples to continue cooking. Deglaze the roasting pan over a low open flame with the apple juice, allow to reduce by half and then add the hot Luda H Demi-Glace Sauce. Simmer for 5 minutes. Season with salt and pepper to taste. Add the apples and chives when ready to serve. Slice the pork roast and line sliced side upwards in a stainless steel 2” steam table pan. Top with the sauce.
Optional
The cooked pork roast can be sliced cold and topped with the sauce that also has been chilled and reserved cold for later re-therm.